The story however started on a sad note;
I made a batch of chocolate butterfly cakes with some leftover chocolate ganache. I stupidly put the ganache at the bottom of the cases instead of layering it with mixture and needless to say it was stuck to the bottoms.
100g softened butter
100g caster sugar ( I use golden caster sugar)
2 large eggs (free range!)
75g self- raising flour
1 level teaspoon baking powder
I also added 50ml of buttermilk and 1 or 2 teaspoons of orange blossom extract (depending on personal taste)
1. Preheat the oven to 200 degrees or 180 degrees if you have a fan oven ( like me). I used a 12 hole muffin tin with paper cases but some say silicone or foil cases keeps the cakes more moist.
2. Measure all the ingredients and beat for 2- 3 minutes until the mixture is well blended and smooth. Fill each case with the mixture.
3. Bake in the pre- heated oven for circa 15- 20 minutes until well risen and golden brown, I use a tooth pick to make sure because my oven is temperamental.
Lift the cases out of the tin and leave to cool on a wire rack.
I made the ganache by mixing 100g of dark 70% chocolate with 142 ml of warmed double cream and one tbsp of golden caster sugar. The ganache was made to become chocolate truffles but I had some leftover which was tragically used for these cakes.
I used tiny silicone cases to keep them in place.
|The first cake pop!|
I didn't have anything to keep them standing up so I turned them on their heads!
I was most pleased with the results, yum! Next time I might add a bit of Cointreau as well.
I'm off to yoga now so I can enjoy a few of these later! Ciao x